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Family Pot Roast Recipe

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This recipe for Family Pot Roast, by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Bingham
Added: Tuesday, October 10, 2006


4 lb. beef chuck roast, boneless
1 cup celery, sliced
1 cup onion, chopped
10 3/4 oz. cream of mushroom soup
1 Tbs. vinegar
2 tsp. beef bouillon granules
2 tsp. dried sage, crushed
1/4 tsp. pepper

Trim excess fat from meat. Place roast in a crockpot, cutting it in half if needed to fit. Add celery and onion. In a medium bowl, stir soup, vinegar, bouillon, sage and pepper together. Pour into crockpot. Cover and cook on high for 4 1/2 to 5 hours or on low for 9 to 10 hours or until meat is very tender.

In a small bowl, stir water and flour until smooth. Stir into boiling liquid around roast. Cover and cook on high for 20 to 30 minutes until thickened. Transfer meat to a warm platter. Serve gravy separately. Serve with mashed poatoes, rice or noodles.

If cooking a larger roast, double soup, vinegar, bouillon, sage and pepper.




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